The influence of storage on the tubers quality of potato cultivar ‘Violetta’

Leidinio DOI: https://doi.org/10.7220/1822-9913.2020Aim of the research – to determine and evaluate the qualitative changes of ‘Violetta’ potato tubers during storage. The investigation was conducted in 2018–2019 years in Vytautas Magnus University Agriculture Academy, Laboratory of Plant Food Raw Materials Quality. Potato tubers were stored for 18 weeks in controlled atmosphere cambers, with a different gas composition parameters (1 chamber: O2 – 2%, CO2 – 7.5%, N2 – 90.50%, 2 chamber: O2 – 21%, CO2 – 0.03%, N2 – 78.97%, temperature: 6°C, relative humidity: 95%). An investigation of two factors has been done: A – tuber’s storage time in weeks (three treatments: 6, 12, 18 weeks), B factor – different gas composition in controlled atmosphere chambers. During storage, the dry matter amount decreased significantly in ‘Violetta’ tubers. During the whole storage period significantly the lowest losses of these substances in tubers occurred in the first controlled atmosphere chamber (O2 – 2%, CO2 – 7.5%, N2 – 90.50%). The starch content was highest before storage (14.99%). In both controlled atmosphere chambers starch content, with the minimum value 6,50% and 6,19%, essentially decreased at the end of storage period. The ash content significantly increased from 4.74% to 6.44% during storage. The significant highest content of these substances were observed in the tuber stored in the first controlled atmosphere chamber (O2 – 2%, CO2 – 7.5%, N2 – 90.50%) throughout the storage periodAgronomijos fakultetasVytauto Didžiojo universiteta